Pozole Rojo

Name: Pozole Rojo
Cuisine: American
Ingredients: 6 Guajillo Peppers; 1/2 cup apple cider vinegar; 2 cup water; cabbage, lettuce, cilantro and/or peppers - optional; 1/4 cup lard; 5 lb Pork Butt Shoulder; 2 red onions chopped; water; 1 tsp cumin; 2 tbsp Mexican Oregano; 1 tbsp Italian Seasoning; 1 tbls heaping beef bullion; salt and pepper; 1 number 10 can of white hominy

Bill @cook_2728599

Centralia, Washington

Pozole Rojo

Bill @cook_2728599

Centralia, Washington

Saved

Ingredients

soaked peppers
6Guajillo Peppers
1/2 cupapple cider vinegar
2 cupwater
cabbage, lettuce, cilantro and/or peppers - optional
main
1/4 cuplard
5 lbPork Butt Shoulder
2red onions chopped
water
1 tspcumin
2 tbspMexican Oregano
1 tbspItalian Seasoning
1tbls heaping beef bullion
salt and pepper
1number 10 can of white hominy

Saved

Steps

1

Cut of the stems of the dried peppers. Place in microwave with vinegar and water. Set on high for 4 minutes. Place ingredients into a blender and liquify. Add more water if necessary.
2

Cut pork into 1 to 2 inch cubes. Heat lard in a heavy bottom pot or dutch oven. Brown pork and add onions.
3

Add blended peppers, seasonings and water to cover the pork by 2 inches. Brink to a slow boil. Reduce heat to a very low simmer and cook for 5 to 6 hrs until the pork is very tender.
4

Add drained hominy and cook for another hour. Add more water if needed.
5

Place cabbage or lettuce, cilantro and diced peppers in a bowl if desired. Pour stew on top.